Recipe Exchange: Recipes to boost your next brunch

Charley Pritchett of Pensacola is a retired magazine and book publisher. He and his wife, Shelia, have retired to the kitchen, where their hobby is gourmet cooking.

Charley loves to invite friends in to start the day with brunch. He thinks you will love the simplicity of making the Ziploc Omelet and says it is always successful if you keep the water boiling for the entire 13 minutes. That is a must!

Be sure the breakfast menu includes Pritchett's Perfect Pancakes, the lightest, most delicious pancakes or waffles you have ever eaten. And whip up a batch of Charley's Gingersnaps, which make a zippy snack anytime.

Ziploc Omelet

1 quart-size Ziploc bag per person

2 eggs per person

Shredded cheeses

Diced ham

Diced onion

Diced green pepper

Chopped tomato

Hash brown potatoes

Salsa

Have guests write their name on quart-size Ziploc freezer bags with permanent marker. Crack 2 eggs (no more than 2) into each bag and shake to combine. Put out a variety of ingredients such as cheese, ham, onion, green pepper, tomato, hash browns, salsa, etc. Each guest adds the ingredients of their choice to their bag and shakes. Make sure to get air out of the bag and zip it up.

Place bags in rolling, boiling water for exactly 13 minutes. You can usually cook 6 to 8 omelets in a large pot. For more, make another pot of boiling water. Open the bags and the omelet will roll out easily.

Pritchett's 'Perfect' Pancakes

1 egg, beaten

1 cup milk

2 tablespoons oil

1 cup sifted all-purpose flour

½ teaspoon salt

2 tablespoons sugar

2 tablespoons baking powder

2 tablespoons milk

In a bowl, mix egg, milk and oil. Sift dry ingredients and add to milk mixture. Add 2 tablespoons more milk. Spray griddle with Pam. When hot, fry on hot griddle in a little butter. Flip when top bubbles.

Charley Pritchett's Favorite Gingersnaps

¾ cup Crisco shortening

1 cup sugar

¼ cup molasses

1 egg

2 cups all-purpose flour

½ teaspoon salt

2 teaspoons baking soda

½ teaspoon ground cinnamon

½ teaspoon ground clovers

½ teaspoon ground ginger

In a bowl, cream together shortening and sugar. In a separate bowl, stir together molasses and egg. Add to shortening/sugar mixture. Beat well.